‘Republic of the Philippines

DEPARTMENT OF EDUCATION
Region XI
Division of Tagum City
LA FILIPINA NATIONAL HIGH SCHOOL
La Filipina, Tagum City 8100
Tel: (084)4004004 Telefax: (084)400-5832

LESSON PLAN IN GRADE 12 - TVL COOKERY

Grade & Section: Grade 12 DEL PILAR

Date: FEB. 24, 2023 (8:30-9:30 AM)

SEMI-DETAILED LESSON PLAN

I. Learning Objectives:

A. Content Standards:
The learners demonstrate an understanding of the
knowledge, skills and attitude required in Preparing and
cooking vegetable dishes.

B. Performance Standard
The learners independently prepare and cook vegetable
dishes.

C. Learning Competencies

The Learners..
A. Explain the different types of vegetables
according
to its parts.
B. Perform 3 ways of vegetable cooking namely:
blanch, buttered and glazed vegetables.
C. Present vegetable dishes with suitable plating
and
garnishing according to standards.
D. Identify the benefits of eating vegetable dishes.

II. Content

A. Topic: Prepare Vegetable Dishes

B. References: DEPED – Learning Module Cookery – Module 2
www.youtube.com

Code: TLE_HECK9-12VD-IIb-c-10
III. Materials: vegetables, projector, laptop, kitchen utensils.

IV. PROCEDURES

A. Reviewing previous lesson and presenting the new lesson (5

mins.)
 Prayer
 Checking of attendance
 Review of previous discussions.
 Establish order and rules.

B. Establishing a purpose of the lesson (5mins)

 Before the start of the class ask who among them loves to
eat vegetable?

Activity

PICTURE PUZZLE: The teacher will give 4 puzzled

pictures and the students will be given 2 minutes to arrange the
puzzled pictures and paste it to the manila paper. The group
will briefly discuss \]’ to the class the images shown: (5 mins.)

C. Presenting examples/instances of the new lesson

The teacher will ask the following questions:

1. What have you observe from the pictures? Do they
have similarities?
2. What does the picture imply with our topic today?
3. Why do we need to perform the task in the pictures
when preparing vegetables?
 D. Discussing new concepts and practicing new skills (15
mins. )

The teacher will ask the students the following questions.

1. What are vegetables?
2. What are the different classifications of vegetables?
(Discussed prices of the vegetables as relation to inflation
rate in the country.)
3. How important vegetables in our body system?
(Discuss the dietary nutrients we can get from eating
vegetables.)
4. What are the ways of cooking vegetables?
6. Demonstrate blanch, buttered and glazed vegetable dishes

E. Developing mastery ( 20 mins.)

Through a market basket strategy student will perform the
following output.

Vegetable Dishes: Blanched, Buttered and Glazed

1. Cauliflower
2. Broccoli
3. Carrots
4. Baguio Beans
5. Snow Peas

The students will follow what is shown in the teacher’s

demonstration. The output will be rated according to the rubrics of
their index card.

III. Evaluation: (10 mins. )

Answer page 133 – 135 of module 2 in Cookery.

IV. Assignment / Agreement

Research about the definition of starch, function and its chemical

formula. Write your answer in a ½ sheet of paper.

Prepared by:
PHILIP JOHN A. CASTROMAYOR
Teacher II

Checked and Observed by:

ROSARIO S. SABINORIO
MT III/Subject Group Head